Beet and Pomegranate Salad
Tender beets with dill, parsley, walnuts and pomegranate in a lemon and olive oil dressing.
Afyon style
Last updated:
Last updated:
Green Lentil Pilaf with Poppy-Seed Oil
Afyonkarahisar / Afyon Mercimekli Pilav
Dry green lentils are soaked and simmered, then cooked with coarse bulgur in their own liquid. Hot cold-pressed poppy-seed oil is stirred through, and the pilaf rests under a paper towel so the grains stay separate.
- Prep
- 30 min
- Cook
- 1 hr
- Rest
- 20 min
- Total
- 1 hr 50 min
- Servings
- 6
Ingredients
main
finish
Method
Wash the lentils. Soak them in room-temperature water for 15 minutes, then drain.
Put the lentils in a pot with the warm lentil-cooking water. Simmer over low heat for 30 minutes, until tender but still intact. If the pot looks dry before the grains are tender, add a little hot water.
Remove from the heat and let rest for 5 minutes. Do not drain.
Rinse the bulgur. Bring the starter water to a boil in a pot. Add the bulgur, salt, lentils with their cooking liquid, and the remaining measured water. Cover and cook over low heat for 30 minutes, until the bulgur is tender and the liquid is absorbed. If the pot looks dry before the grains are tender, add a little hot water.
Heat the poppy-seed oil in a small pan until hot. Drizzle over the pilaf and stir to distribute it evenly.
Remove the pot from the heat. Place a paper towel beneath the lid, keeping it away from the burner. Rest at room temperature for 15 minutes, then serve hot.
Cooking guidance
Keep the lentil cooking liquid for the pilaf. The three measured water portions belong to distinct stages; do not add a second full water allowance.
Serve with turşu and ayran, with Turkish red pepper flakes on the side.
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